Peanut Butter and Jelly Bars: A Delicious Twist on a Classic Recipe

When it comes to peanut butter and jelly, most people think of a classic PB&J sandwich. But what if you could take that same delicious combination and turn it into a dessert? That's exactly what these Peanut Butter and Jelly Bars are all about.

The recipe starts by blending together three tablespoons of smooth peanut butter, which is essential for achieving the right consistency in this bar. Since there's no oil in this recipe, using a peanut butter that is smooth and drippy is crucial. Not a crunchy variety or one that's been refrigerated next up will also help ensure the best results.

The next step is to add in three tablespoons of maple syrup followed by two teaspoons of vanilla extract and a half teaspoon of fine sea salt. If your peanut butter is already salted, you may want to use less salt as it can make the bar too salty. Blend until the dough comes together and is sticky enough to squeeze between your fingers.

Once the dough has firmed up, add pieces of it to a parchment paper-lined loaf pan and press down with your fingers or a flat bottom cup to make the surface even. Transfer the pan to the freezer for at least 30 minutes to firm it up. After about 30 minutes, remove the pan from the freezer and unwrap the parchment paper.

The final step is to add a layer of raspberry or strawberry jam on top of the dough. If your jam is already runny or spreadable like this one, you can use it as is. However, if it has a thicker texture, warm it up in a saucepan over medium-low heat to make it more runny. You can also use your favorite homemade jam recipe and find a link to a healthy raspberry chia jam in the blog post for this recipe.

If you have fresh raspberries or strawberries, or even frozen ones, you can add them directly on top of the jam. This part is optional, but it adds an extra layer of flavor and texture to the bar.

Once the layers are in place, pop the pan back into the freezer to set a little bit. Then, once it's chilled, remove it from the freezer and slice it into bars. These Peanut Butter and Jelly Bars are a game-changer for anyone who loves peanut butter and jelly. They taste like a PB&J sandwich but in dessert form, making them a must-try.

No Bacon Nutella Cookie Dough Bars: A Delicious Twist on a Classic Recipe

If you're looking for another delicious treat to satisfy your sweet tooth, the No Bacon Nutella Cookie Dough Bars are a great option. These bars have an authentic nutella flavor and are perfect for anyone who loves cookie dough but wants something healthier.

The recipe starts by roasting some hazelnuts in the oven until they're browned and fragrant. This step is essential for achieving that authentic nutella flavor. Add the roasted hazelnuts to a food processor and blend until they're finely ground into a flour.

While the hazelnuts are roasting, blend one and a quarter cup of rolled oats into oat flour. Once the hazelnuts have cooled down, add them to the oat flour along with one packed cup of soft medjool dates that have been pitted. A third of a cup of raw cacao powder is also necessary for this recipe.

Add two teaspoons of vanilla extract and a half teaspoon of fine sea salt to the mixture. You can use unsweetened cocoa powder instead, but raw cacao powder has more nutritional benefits. Finally, add two tablespoons of coconut oil and a third of a cup of maple syrup to the mixture. Blend all the ingredients until they come together in a sticky dough.

If you want an extra crunchy texture, you can add a few tablespoons of raw cacao nibs to the nutella dough and stir them in. This step is optional, but it adds a nice surprise to the bar. Transfer the cookie dough to a parchment paper-lined loaf pan and press down with your fingers or a flat bottom cup to make the surface even.

Place the pan in the freezer for at least 30 minutes to firm up. After about 30 minutes, remove the pan from the freezer and pour some melted chocolate on top of the cookie dough. If you don't have a double boiler, you can melt the chocolate in the microwave in short intervals, stirring between each heating.

These No Bacon Nutella Cookie Dough Bars are absolutely divine. The combination of peanut butter, jam, and cookie dough is a match made in heaven. They're perfect for anyone who loves nutella but wants something healthier and more unique.

"WEBVTTKind: captionsLanguage: entoday i'm sharing three easy no-bake vegan cookie dough bars starting with a classic chocolate chip version that requires just six main ingredients the first thing to do for these cookie dough bars is make the oat flour we've got two and three quarters cups of old-fashioned rolled oats and we'll blend them in a food processor until the oats turn into a fine flour you can of course use store-bought oat flour which will be even finer and give you a smoother cookie dough in the end but making your own oat flour is really easy and it's cheaper next we need one packed cup of medjool dates and we'll remove the pits as you can see these dates are quite soft and sticky which is perfect for this recipe if your dates are not as soft soak them in hot water for five to ten minutes then drain and pat dry this will make it a lot easier for the dough to come together in the food processor then we'll add in 1 4 cup of tahini which is a great substitute for oil in this recipe it's creamy slightly nutty and a good source of healthy fat there is some variation in tahini brands though so i've linked my favorite brands in the description box below in addition to the tahini another ingredient that will help bring the dough together is maple syrup and of course it'll bring some sweetness as well we need four and a half tablespoons then add in one tablespoon of pure vanilla extract which is a key ingredient in any chocolate chip cookie dough followed by one half teaspoon of sea salt blend all of the ingredients together until the dough comes together and forms a ball you should be able to squeeze the dough between your fingers but it shouldn't be too sticky if it is too sticky place the dough in the fridge to slightly firm up that's really it for the dough it's so simple and it's vegan obviously gluten-free oil-free soy-free nut-free probably one of the most popular recipes on my blog so rest assured it's very tasty and now i'm just going to transfer this dough to a bowl and we're going to add some mini vegan chocolate chips you could use regular size but i like the mini size than these and we're just going to fold it in with a spatula or your hands also work and then we'll pop this in the freezer let it harden up for about 30 minutes and then we'll finish it with some melted chocolate and once the chocolate chips are incorporated into the dough transfer the cookie dough to a parchment paper lined loaf pan if you don't have a loaf pan you can use a similar shaped glass storage container or an eight by eight inch square baking pan though the bars won't be as thick if you do the latter smooth out the dough and press it all the way into the corners of the pan i find it useful to use the bottom of a steel cup to smooth out the surface and get it even then pop the pan in the freezer for at least 30 minutes to firm up now it's time to make the chocolate topping which is really simple i'm adding two teaspoons of coconut oil to a half cup of vegan mini chocolate chips the oil helps make the chocolate topping feel like a hardened ganache but it is totally optional and i'm melting the chocolate chips in a double boiler the saucepan has a few inches of water and the glass bowl fits perfectly on top but doesn't touch the bottom of the saucepan the indirect heat will gradually melt the chocolate and prevent it from burning whisk the chocolate as you go until it's melted and smooth once the cookie dough has firmed up remove it from the freezer and unwrap the parchment paper pour the melted chocolate on top of the slab and then use a spatula to spread it out evenly across the dough if your dough is very cold the chocolate should harden rather quickly but if it doesn't just pop the cookie dough in the freezer for a few minutes to set the chocolate the chocolate chip cookie dough bars have been chilling in the freezer and now it's time to slice them up i like to do them in two bars maybe like eight to ten bars but really just depends on how much you know how many people you're serving you can even cut them into little squares for a smaller treat they're quite rich so you might not need the whole bar or you might you know you might need two bars it's really up to you these are so addictively good they're chewy they taste just like cookie dough but it's totally raw you don't have to bake anything very indulgent tasting but it's like good for you which is what i love about them i'm gonna have a few more bites and then we'll move on to our second recipe we're gonna do some peanut butter and jelly bars which are a must make for any peanut butter and jelly lover we're going to start these pb j bars similarly to the first recipe by making our oat flour using the same amount of rolled oats and the same technique as before and then we'll add in one packed cup of soft pitted medjool dates which should come out to about seven ounces since these are peanut butter and jelly bars we're obviously gonna use peanut butter we need a half cup of that and since there is no oil in this recipe i recommend using a peanut butter that is smooth and drippy not a crunchy variety and not one that's been refrigerated next up add in three tablespoons of maple syrup followed by two teaspoons of vanilla extract and a half teaspoon of fine sea salt but use less salt if your peanut butter is salted blend until the dough comes together and is sticky enough to squeeze between your fingers then add pieces of the dough to a parchment paper lined loaf pan and press down with your fingers or a flat bottom cup to make this surface even transfer the pan to the freezer for at least 30 minutes to firm it up once the dough has firmed up remove it from the freezer and unwrap that parchment paper then take your favorite raspberry or strawberry jam or fruit preserves and spread a layer of jam on top of the dough if your jam is already runny or spreadable like this one you can use it as is but if it has a thicker texture warm it up in a saucepan on medium low heat to make it a bit runny you can also use your favorite homemade jam recipe and you can find a link to a healthy raspberry chia jam in the blog post for this recipe which is linked in the description box below this part is optional but if you have fresh raspberries or strawberries or even frozen ones you can add them directly on top of the jam i'm gonna pop this back into the freezer to set a little bit and then once it's chilled i'll pull it out and slice it into bars if you love peanut butter and jelly you're going to absolutely love these really taste like a peanut butter and jelly sandwich but in dessert form of course if you're allergic to peanut butter you could do almond butter or cashew butter or tahini like we did in the first recipe to keep it nut free but these are a great snack they're great for kids and great for adults like me who like peanut butter and jelly so hope you guys try them out next up we have no bacon nutella cookie dough bars which are my absolute favorite to start off we're going to roast some hazelnuts for that authentic nutella flavor add one and a half cups of hazelnuts to a baking sheet and roast them in the oven at 350 degrees fahrenheit for 10 to 15 minutes or until they're browned and very fragrant transfer the hazelnuts to a kitchen towel and wrap them tightly let them sit in the towel for one minute or so to steam then rub vigorously to help remove the skins the steam will help with removing the skins but it's okay if not all the skins come off once the hazelnuts have cooled a bit add them to a food processor and blend until they're finely ground into a flour but don't over blend or you'll end up with hazelnut butter which is delicious but not what we're looking for today while the hazelnuts were roasting i blended one and one quarter cup of rolled oats into oat flour add the oat flour to the hazelnut meal along with one packed cup of soft medjool dates that have been pitted a third of a cup of raw cacao powder you can use unsweetened cocoa powder though raw cacao powder does have more nutritional benefits a half teaspoon of fine sea salt two teaspoons of vanilla extract and we're also going to add two tablespoons of coconut oil and a third of a cup of maple syrup blend all of the ingredients until the dough comes together and you can squeeze it between your fingers if it happens to be too dry add a bit more coconut oil or maple syrup this next step is optional but for a slight crunch add in a few tablespoons of raw cacao nibs to the nutella dough and stir to combine transfer the nutella cookie dough to a parchment paper lined loaf pan and again press down with your fingers or a flat bottom cup to make the surface even once the dough is evenly spread out place the pan in the freezer for at least 30 minutes to firm up the nutella cake has been in the freezer for about 30 minutes so it is fully chilled and now we're gonna take it out of the pan and pour the melted chocolate right on top if you don't want to use a double boiler to melt the chocolate you can do it in the microwave just make sure you do it in a few rounds so i do 25 to 30 seconds give it a stir and then do that for about three times these nutella bars are unreal they taste like nutella but they're so much better for you i need to be alone with this for a little longer so i'll see you guys in the next video version that requires just save the day at six a minute i forgot how many ingredients i had butter and jelly cake or whatever you didn't tell me there's chocolate all over my handtoday i'm sharing three easy no-bake vegan cookie dough bars starting with a classic chocolate chip version that requires just six main ingredients the first thing to do for these cookie dough bars is make the oat flour we've got two and three quarters cups of old-fashioned rolled oats and we'll blend them in a food processor until the oats turn into a fine flour you can of course use store-bought oat flour which will be even finer and give you a smoother cookie dough in the end but making your own oat flour is really easy and it's cheaper next we need one packed cup of medjool dates and we'll remove the pits as you can see these dates are quite soft and sticky which is perfect for this recipe if your dates are not as soft soak them in hot water for five to ten minutes then drain and pat dry this will make it a lot easier for the dough to come together in the food processor then we'll add in 1 4 cup of tahini which is a great substitute for oil in this recipe it's creamy slightly nutty and a good source of healthy fat there is some variation in tahini brands though so i've linked my favorite brands in the description box below in addition to the tahini another ingredient that will help bring the dough together is maple syrup and of course it'll bring some sweetness as well we need four and a half tablespoons then add in one tablespoon of pure vanilla extract which is a key ingredient in any chocolate chip cookie dough followed by one half teaspoon of sea salt blend all of the ingredients together until the dough comes together and forms a ball you should be able to squeeze the dough between your fingers but it shouldn't be too sticky if it is too sticky place the dough in the fridge to slightly firm up that's really it for the dough it's so simple and it's vegan obviously gluten-free oil-free soy-free nut-free probably one of the most popular recipes on my blog so rest assured it's very tasty and now i'm just going to transfer this dough to a bowl and we're going to add some mini vegan chocolate chips you could use regular size but i like the mini size than these and we're just going to fold it in with a spatula or your hands also work and then we'll pop this in the freezer let it harden up for about 30 minutes and then we'll finish it with some melted chocolate and once the chocolate chips are incorporated into the dough transfer the cookie dough to a parchment paper lined loaf pan if you don't have a loaf pan you can use a similar shaped glass storage container or an eight by eight inch square baking pan though the bars won't be as thick if you do the latter smooth out the dough and press it all the way into the corners of the pan i find it useful to use the bottom of a steel cup to smooth out the surface and get it even then pop the pan in the freezer for at least 30 minutes to firm up now it's time to make the chocolate topping which is really simple i'm adding two teaspoons of coconut oil to a half cup of vegan mini chocolate chips the oil helps make the chocolate topping feel like a hardened ganache but it is totally optional and i'm melting the chocolate chips in a double boiler the saucepan has a few inches of water and the glass bowl fits perfectly on top but doesn't touch the bottom of the saucepan the indirect heat will gradually melt the chocolate and prevent it from burning whisk the chocolate as you go until it's melted and smooth once the cookie dough has firmed up remove it from the freezer and unwrap the parchment paper pour the melted chocolate on top of the slab and then use a spatula to spread it out evenly across the dough if your dough is very cold the chocolate should harden rather quickly but if it doesn't just pop the cookie dough in the freezer for a few minutes to set the chocolate the chocolate chip cookie dough bars have been chilling in the freezer and now it's time to slice them up i like to do them in two bars maybe like eight to ten bars but really just depends on how much you know how many people you're serving you can even cut them into little squares for a smaller treat they're quite rich so you might not need the whole bar or you might you know you might need two bars it's really up to you these are so addictively good they're chewy they taste just like cookie dough but it's totally raw you don't have to bake anything very indulgent tasting but it's like good for you which is what i love about them i'm gonna have a few more bites and then we'll move on to our second recipe we're gonna do some peanut butter and jelly bars which are a must make for any peanut butter and jelly lover we're going to start these pb j bars similarly to the first recipe by making our oat flour using the same amount of rolled oats and the same technique as before and then we'll add in one packed cup of soft pitted medjool dates which should come out to about seven ounces since these are peanut butter and jelly bars we're obviously gonna use peanut butter we need a half cup of that and since there is no oil in this recipe i recommend using a peanut butter that is smooth and drippy not a crunchy variety and not one that's been refrigerated next up add in three tablespoons of maple syrup followed by two teaspoons of vanilla extract and a half teaspoon of fine sea salt but use less salt if your peanut butter is salted blend until the dough comes together and is sticky enough to squeeze between your fingers then add pieces of the dough to a parchment paper lined loaf pan and press down with your fingers or a flat bottom cup to make this surface even transfer the pan to the freezer for at least 30 minutes to firm it up once the dough has firmed up remove it from the freezer and unwrap that parchment paper then take your favorite raspberry or strawberry jam or fruit preserves and spread a layer of jam on top of the dough if your jam is already runny or spreadable like this one you can use it as is but if it has a thicker texture warm it up in a saucepan on medium low heat to make it a bit runny you can also use your favorite homemade jam recipe and you can find a link to a healthy raspberry chia jam in the blog post for this recipe which is linked in the description box below this part is optional but if you have fresh raspberries or strawberries or even frozen ones you can add them directly on top of the jam i'm gonna pop this back into the freezer to set a little bit and then once it's chilled i'll pull it out and slice it into bars if you love peanut butter and jelly you're going to absolutely love these really taste like a peanut butter and jelly sandwich but in dessert form of course if you're allergic to peanut butter you could do almond butter or cashew butter or tahini like we did in the first recipe to keep it nut free but these are a great snack they're great for kids and great for adults like me who like peanut butter and jelly so hope you guys try them out next up we have no bacon nutella cookie dough bars which are my absolute favorite to start off we're going to roast some hazelnuts for that authentic nutella flavor add one and a half cups of hazelnuts to a baking sheet and roast them in the oven at 350 degrees fahrenheit for 10 to 15 minutes or until they're browned and very fragrant transfer the hazelnuts to a kitchen towel and wrap them tightly let them sit in the towel for one minute or so to steam then rub vigorously to help remove the skins the steam will help with removing the skins but it's okay if not all the skins come off once the hazelnuts have cooled a bit add them to a food processor and blend until they're finely ground into a flour but don't over blend or you'll end up with hazelnut butter which is delicious but not what we're looking for today while the hazelnuts were roasting i blended one and one quarter cup of rolled oats into oat flour add the oat flour to the hazelnut meal along with one packed cup of soft medjool dates that have been pitted a third of a cup of raw cacao powder you can use unsweetened cocoa powder though raw cacao powder does have more nutritional benefits a half teaspoon of fine sea salt two teaspoons of vanilla extract and we're also going to add two tablespoons of coconut oil and a third of a cup of maple syrup blend all of the ingredients until the dough comes together and you can squeeze it between your fingers if it happens to be too dry add a bit more coconut oil or maple syrup this next step is optional but for a slight crunch add in a few tablespoons of raw cacao nibs to the nutella dough and stir to combine transfer the nutella cookie dough to a parchment paper lined loaf pan and again press down with your fingers or a flat bottom cup to make the surface even once the dough is evenly spread out place the pan in the freezer for at least 30 minutes to firm up the nutella cake has been in the freezer for about 30 minutes so it is fully chilled and now we're gonna take it out of the pan and pour the melted chocolate right on top if you don't want to use a double boiler to melt the chocolate you can do it in the microwave just make sure you do it in a few rounds so i do 25 to 30 seconds give it a stir and then do that for about three times these nutella bars are unreal they taste like nutella but they're so much better for you i need to be alone with this for a little longer so i'll see you guys in the next video version that requires just save the day at six a minute i forgot how many ingredients i had butter and jelly cake or whatever you didn't tell me there's chocolate all over my hand\n"